This is a very crude translation; in fact, there is no translation. This is a rice dish with pork pörkölt, which is a Hungarian paprika stew that people around the world erroneously call goulash. Pörkölt has a stew like consistency while gulyás is a soup.
I always loved the flavour of rizseshús, but I wasn’t crazy about its texture, not until I cooked it on my own; pörkölt and rice separately! The traditional way is to cook the rice in the pörkölt and that leads to stirring, and you know the rest, somewhat sticky and soggy rice. I tend to make it when I want to use up leftover pörkölt, you need very little meat for this recipe. I didn’t have leftovers, but I did have a small chunk of pork meat and I made it into a pörkölt. Then I cooked the rice and simply combined the two dishes. Easy-peasy and we have delicious rizseshús.
150 g [roughly 1/3 of a pound] lean pork meat
2+1 Tbsp olive oil
1/3 cup diced onions
2 garlic cloves, minced
1/4 green pepper, diced
1 Roma tomato, chopped
sprinkling of caraway seeds
! Tbsp Hungarian paprika
salt and pepper to taste
1 cup Basmati rice
1 Tbsp dried parsley
• Dice the onions.
• Heat the oil in a saucepan.
• Add the chopped onions and sauté until translucent.
• Add the garlic.
• Add the cubed pork and brown lightly; turn to sear every side.
• Stir in the paprika and the caraway seeds.
• Stir in the green pepper and the tomato.
• Add water barely covering the meat.
• Bring to a slow, steady simmer, cover with lid on and cook until tender.
• Add more water if necessary, so it does not burn.
• Meanwhile, cook the rice.
• Transfer the cooked rice to a bowl, add the dried parsley and toss. Set aside.
• By the time the meat is tender, only a little sauce is left.
• Add the meat and sauce to the rice and toss.
• Cover with a plastic dome and heat through in the microwave.
• Makes 2-4 servings
